CN107594468A - A kind of radix glycyrrhizae soya bean relieves inflammation or internal heat the preparation methods of tingle and hot flavorings - Google Patents
A kind of radix glycyrrhizae soya bean relieves inflammation or internal heat the preparation methods of tingle and hot flavorings Download PDFInfo
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- CN107594468A CN107594468A CN201710798678.2A CN201710798678A CN107594468A CN 107594468 A CN107594468 A CN 107594468A CN 201710798678 A CN201710798678 A CN 201710798678A CN 107594468 A CN107594468 A CN 107594468A
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Abstract
Relieved inflammation or internal heat the invention discloses a kind of radix glycyrrhizae soya bean the preparation methods of tingle and hot flavorings, decoction liquor addition licorice powder will be boiled into concentration after Chinese prickly ash, seaweed crushing decoction filtering, other condiment etc. are added afterwards to carry out decocting stirring concentration, after millet point green pepper is handled afterwards, it is processed into Rong, add salt, light soy sauce, fruit wine pickle with shrimp med, analysis for soybean powder mixed fermentation, then fermentate carried out after frying adds other auxiliary materials with rape oil and lard, sterilizing sealing simmer after concentration both to decoct health promoting liquid.Condiment delicious flavour prepared by the present invention, it is nutritious, possess that fall fire is dry clearly, improve the effect of body immunity.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of radix glycyrrhizae soya bean relieves inflammation or internal heat the preparation sides of tingle and hot flavorings
Method.
Background technology
Radix glycyrrhizae is pulse family Glycyrrhiza perennial herb or undershrub, and light is according to the sufficient, life that rainfall is less, day and night temperature is big
State condition, it is one of Chinese desert and Semi-desert Area superior resources plant.Radix glycyrrhizae is bulk medicinal materials simply, has tonifying spleen benefit
Gas, it is clearing heat and detoxicating, moisten the lung and relieve the cough, coordinating the drug actions of a prescription the effect of, be known as the title of " ten medicines nine grass ", " no grass not medicine ", and food, cigarette
The raw material of the multi industries such as grass, daily-use chemical industry, livestock-raising.
Soya bean enjoys the laudatory title of " king in beans ", and it is numerous nutritionists to have some soya bean, bean product daily or drink a glass soya-bean milk
Suggestion.The traditional Chinese medical science thinks that soya bean soybean is sweet, mild-natured, enters spleen, large intestine channel；With invigorating the spleen it is wide in, moisturize the water that disappears, it is clearing heat and detoxicating,
The effect of QI invigorating.Soya bean can also anti-inflammation, body-building calming heart effective to pharyngitis, conjunctivitis, stomatitis, bacillary dysentery, enteritis, lower profit
Large intestine, moisturize the effect of disappearing water.Strengthen body's immunity, prevent vascular sclerosis, admittance stool, hypoglycemic, lipid-loweringing, the different Huang of soybean
Ketone is that a kind of structure is similar to estrogen, has the plant estrogen of estrogen active, can mitigate Menopause synthesis
Sign symptom, the aging of delay female cell, skin kept elasticity, beauty treatment, reduced bone loss, promote ostosis etc..
The content of the invention
The present invention provides the preparation method that a kind of radix glycyrrhizae soya bean relieves inflammation or internal heat tingle and hot flavorings, and condiment taste prepared by the present invention is fresh
U.S., it is nutritious, possess that fall fire is dry clearly, improve the effect of body immunity.
The present invention is achieved by the following technical solutions：
A kind of radix glycyrrhizae soya bean relieves inflammation or internal heat the preparation methods of tingle and hot flavorings, it is characterised in that comprises the following steps：
（1）The preparation of licorice health care liquid
2-3 parts by weight Chinese prickly ash, 2-5 parts by weight seaweeds are crushed and mixed, is submerged in addition 50-80 parts by weight water and persistently decocts 1-
2 hours, filtering, radix glycyrrhizae is polished into powder by 5-15 parts by weight and added in filtrate, is boiled 10-20 minutes, filtrate is concentrated into originally
1/2, by 2-5 parts by weight of lemon grass, 1-3 parts by weight wormwoods break into powder add, at a temperature of 30-45 DEG C be incubated 1-2 hours,
It is stand-by；
（2）Fermentation
After 5-15 parts by weight millet point greens pepper are handled, clear water cleans 2-4 times, dries and is processed into Rong with cutmixer, adds
Enter 2-5 parts by weight salt, 2-3 parts by weight light soy sauce, 2-5 parts by weight fruit wine to pickle 2-4 days, twist and remove excessive moisture, add 2-5 parts by weight
Shrimp med is carried out 24-48 hours of fermenting after being well mixed with 5-10 parts by weight analysis for soybean powder, stand-by；
（3）Frying
By step（3）The fermentate of gained is put into the rape oil and 2-5 parts by weight lards that 2-5 parts by weight are added in pot, is heated to
After 150-180 DEG C, 1-2 parts by weight peanut butter is put into after 1-3 parts by weight mushroom big fire frying 3-5 minutes, adding 2-3 parts by weight
It is catsup slow fire frying 20-40 minutes, stand-by；
（4）Simmer concentration
By step（1）After gained health promoting liquid is mixed with 10-20 parts by weight chicken soups, by step（3）Gains be added thereto into
Row small fire is simmered into paste body shape, after sterilizing cools, seals placement 3-5 days, is produced radix glycyrrhizae soya bean and is relieved inflammation or internal heat tingle and hot flavorings.
Described fermentation be by mixture and 0.5-1 parts by weight strain progress spice after be put into round carry out it is close
Envelope, place cold fermentation in the cool.
Described sterilization is using the sterilization of radiation sterilizing machine or high-temperature instantaneous sterilization.
It is described to cool to be carried out placing 4-12 hours according to room temperature.
It is an advantage of the invention that：
Decoction liquor addition licorice powder will be boiled concentration by the present invention after Chinese prickly ash, seaweed crushing decoction filtering, be added afterwards other
Condiment etc. carry out decoct stirring concentration, afterwards by millet point green pepper handle after, be processed into Rong, add salt, light soy sauce, fruit wine pickle with
Shrimp med, analysis for soybean powder mixed fermentation, then fermentate is carried out after frying adds other auxiliary materials with rape oil and lard, to decoct health promoting liquid
Sterilizing sealing after simmering concentration is carried out both to obtain.Concentration remains the flavor of material with having after the present invention is decocted various materials
Composition is imitated, the uneven situation of taste can be occurred when edible by avoiding, and capsicum plus salt and fruit wine, analysis for soybean powder are carried out into sealing hair
Ferment, raw material mixing can be caused to be more uniformly distributed, shrimp med and the analysis for soybean powder of addition make it that ferment effect is more preferable, and peanut butter makes with mushroom
Taste it is more delicious, and in contain a certain amount of effective efficiency composition, such as small-molecular peptides, flavones trophic function composition, tool
Having strengthens the function such as immune, antiviral, condiment is had certain healthcare function, and radix glycyrrhizae conduct is rendered palatable and health-care material so that
It is dry clearly that the condiment of preparation possesses fall fire after other materials are cooked, and has food and medicament dual-purpose value, can improve body immunity.This hair
The condiment delicious flavour of bright preparation, it is nutritious, possess that fall fire is dry clearly, improve the effect of body immunity.
Embodiment
A kind of radix glycyrrhizae soya bean relieves inflammation or internal heat the preparation methods of tingle and hot flavorings, it is characterised in that comprises the following steps：
（1）The preparation of licorice health care liquid
2.5 parts by weight Chinese prickly ashes, 3 parts by weight seaweeds are crushed and mixed, it is small that persistently decoction 1.5 is submerged in 60 parts by weight water of addition
When, filtering, radix glycyrrhizae is polished into powder by 10 parts by weight and added in filtrate, is boiled 15 minutes, filtrate is concentrated into original 1/2, by 3
Parts by weight of lemon grass, 2 parts by weight wormwoods break into powder addition, and 1.5 hours are incubated at a temperature of 40 DEG C, stand-by；
（2）Fermentation
After 10 parts by weight millet point greens pepper are handled, clear water cleans 3 times, dries and is processed into Rong with cutmixer, adds 3 weights
Amount part salt, 3 parts by weight light soy sauce, 3 parts by weight fruit wine are pickled 3 days, are twisted and are removed excessive moisture, add 3 parts by weight shrimp meds and 8 parts by weight are yellow
Bean powder carries out carrying out fermentation 36 hours after being well mixed, stand-by；
（3）Frying
By step（3）The fermentate of gained is put into the rape oil that 3 parts by weight are added in pot and 3 parts by weight lards, is heated to 160 DEG C
Afterwards, 1.5 parts by weight peanut butter are put into after 1-3 parts by weight mushroom big fire frying 4 minutes, adding 2.5 parts by weight catsup slow fire
Frying 30 minutes, it is stand-by；
（4）Simmer concentration
By step（1）After gained health promoting liquid is mixed with 15 parts by weight chicken soups, by step（3）It is small that gains are added thereto progress
Fire is simmered into paste body shape, after sterilizing cools, seals placement 4 days, is produced radix glycyrrhizae soya bean and is relieved inflammation or internal heat tingle and hot flavorings.
Described fermentation is to be sealed mixture with being put into after 0.8 parts by weight strain progress spice in round,
Place cold fermentation in the cool.
Described sterilization is using the sterilization of radiation sterilizing machine or high-temperature instantaneous sterilization.
It is described to cool according to room temperature place 10 hours.
Claims (4)
- The preparation method of tingle and hot flavorings 1. a kind of radix glycyrrhizae soya bean relieves inflammation or internal heat, it is characterised in that comprise the following steps：(1) preparation of licorice health care liquid2-3 parts by weight Chinese prickly ash, 2-5 parts by weight seaweeds are crushed and mixed, is submerged in addition 50-80 parts by weight water and persistently decocts 1- 2 hours, filtering, radix glycyrrhizae is polished into powder by 5-15 parts by weight and added in filtrate, is boiled 10-20 minutes, filtrate is concentrated into originally 1/2, by 2-5 parts by weight of lemon grass, 1-3 parts by weight wormwoods break into powder add, at a temperature of 30-45 DEG C be incubated 1-2 hours, It is stand-by；(2) fermentAfter 5-15 parts by weight millet point greens pepper are handled, clear water cleans 2-4 times, dries and is processed into Rong with cutmixer, adds Enter 2-5 parts by weight salt, 2-3 parts by weight light soy sauce, 2-5 parts by weight fruit wine to pickle 2-4 days, twist and remove excessive moisture, add 2-5 parts by weight Shrimp med is carried out 24-48 hours of fermenting after being well mixed with 5-10 parts by weight analysis for soybean powder, stand-by；(3) fryingBy step（3）The fermentate of gained is put into the rape oil and 2-5 parts by weight lards that 2-5 parts by weight are added in pot, is heated to After 150-180 DEG C, 1-2 parts by weight peanut butter is put into after 1-3 parts by weight mushroom big fire frying 3-5 minutes, adding 2-3 parts by weight It is catsup slow fire frying 20-40 minutes, stand-by；(4) concentration is simmeredBy step（1）After gained health promoting liquid is mixed with 10-20 parts by weight chicken soups, by step（3）Gains be added thereto into Row small fire is simmered into paste body shape, after sterilizing cools, seals placement 3-5 days, is produced radix glycyrrhizae soya bean and is relieved inflammation or internal heat tingle and hot flavorings.
- The preparation method of tingle and hot flavorings 2. a kind of radix glycyrrhizae soya bean according to claim 1 relieves inflammation or internal heat, it is characterised in that described Ferment for mixture is sealed with being put into after 0.5-1 parts by weight strain progress spice in round, place in the cool Cold fermentation.
- The preparation method of tingle and hot flavorings 3. a kind of radix glycyrrhizae soya bean according to claim 1 relieves inflammation or internal heat, it is characterised in that described Sterilize as using the sterilization of radiation sterilizing machine or high-temperature instantaneous sterilization.
- The preparation method of tingle and hot flavorings 4. a kind of radix glycyrrhizae soya bean according to claim 1 relieves inflammation or internal heat, it is characterised in that described to put Cool is to be carried out placing 4-12 hours according to room temperature.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710798678.2A CN107594468A (en) | 2017-09-07 | 2017-09-07 | A kind of radix glycyrrhizae soya bean relieves inflammation or internal heat the preparation methods of tingle and hot flavorings |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710798678.2A CN107594468A (en) | 2017-09-07 | 2017-09-07 | A kind of radix glycyrrhizae soya bean relieves inflammation or internal heat the preparation methods of tingle and hot flavorings |
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| CN107594468A true CN107594468A (en) | 2018-01-19 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664158A (en) * | 2008-09-01 | 2010-03-10 | 魏洪侠 | Method for manufacturing chili sauce |
| CN104982912A (en) * | 2015-07-10 | 2015-10-21 | 青岛柏兰集团有限公司 | Soybean-paste fresh-pepper seasoner and preparation method thereof |
| CN105661459A (en) * | 2016-02-01 | 2016-06-15 | 银川边塞人家食品有限公司 | Sour and hot chafing dish seasoning and preparation method thereof |
-
2017
- 2017-09-07 CN CN201710798678.2A patent/CN107594468A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664158A (en) * | 2008-09-01 | 2010-03-10 | 魏洪侠 | Method for manufacturing chili sauce |
| CN104982912A (en) * | 2015-07-10 | 2015-10-21 | 青岛柏兰集团有限公司 | Soybean-paste fresh-pepper seasoner and preparation method thereof |
| CN105661459A (en) * | 2016-02-01 | 2016-06-15 | 银川边塞人家食品有限公司 | Sour and hot chafing dish seasoning and preparation method thereof |
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Application publication date: 20180119 |